Chef Declan Creation: Oyster Sauce Braised Beef Short Rib with Pickled Carrot and Daikon
What You Will Need
Ingredients
- 1.2kg beef short ribs
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 2 cloves garlic, crushed
- 1 thumb ginger, sliced
- 2 spring onions
- 1 tbsp brown sugar
- 500ml beef stock
- 1 tbsp rice wine or cooking wine
- 1 carrot, julienned
- ½ daikon, julienned
- 2 tbsp rice vinegar
- 1 tsp sugar
- Sesame seed
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 160°C. Season the beef short ribs lightly with salt
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Heat a heavy based pot and sear the ribs on all sides until well browned, then remove and set aside
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In the same pot, add garlic, ginger and spring onions. Cook until fragrant. Add oyster sauce, soy sauce, sesame oil, brown sugar and rice wine. Stir to combine and lightly caramelise. Return the beef ribs to the pot and pour in the beef stock.
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Bring to a simmer. Cover and trasnfer to the oven. Braise for 3 hours, or until the beef is tender and falling off the bone
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Remove the ribs and reduce the braising liquid over medium heat until thickened into a glossy sauce. Return ribs to glaze
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Combine carrot and daikon with rice vinegar and sugar. Toss well and set aside for at least 20 minutes. Plate the glazed ribs with pickled vegetables. Finish with sesame seeds.